Cook from Scratch 2017 – Holiday Stuffing (D.G. Kaye Style)

Sally’s call for our favourite cook from scratch recipes comes just in time for me as we Canadians celebrate our Thanksgiving Monday, October 9th this year.

I’ve used this recipe for decades, only I’ve altered it through the years to accommodate my gluten-free diet. And it still gets rave reviews. This was my beautiful Aunty Sherry’s recipe. She wasn’t known for her gourmet cooking skills, but often made up recipes on the spot that just stuck around. I’ve also seemed to inherit that wonderful skill from her, lol.

This stuffing recipe originally was invented for her Stuffed Pork Chop recipe which became a favorite of mine and my siblings when we were kids, and its versatility transformed it into a Turkey Stuffing recipe that I’ve used ever since – with a few tweaks.

Because neither my aunt, nor I were ever big on measuring ingredients (mad chefs!), measurements will be approximated. My aunt introduced me to the ‘taste as you go’ method, which is pretty much how I roll in the kitchen, yet my husband and my guests love my cooking. Just don’t ask me how much of what I put in because it’s magical. I do make some of my favorite dishes frequently, but as you may well imagine, some days the product comes out tasting different from the last time I made it.

As you can see, I’ll never make it to Masterchef on TV, but I promise, this stuffing is a great go to, and it’s delish!

Now, let’s get on with the recipe!


*Note – This recipe was traditionally made with Jewish Challah bread because of the rich, fluffy texture of the egg bread with a slightly sweet taste to it. But it can be made with any bread of your choice. I’ve substituted for years with gluten-free bread, and none of my guests ever noticed and always ask for my recipe so it’s almost foolproof!

I’ll list ingredients for using a loaf of bread. Traditionally, bread measurements are – 1 cup of cubed bread for every pound the turkey weighs.

What You’ll Need:

  • 1 Loaf Challah bread (or substitute)
  • 1 Onion diced
  • 1-2 Green or Red Pepper cut into 1 inch pieces
  • 3 Eggs
  • Seasoning: Salt and Pepper, Dried Sage (preferably powdered)
  • Butter


First, dice or chop up the peppers and onions and saute them in butter for about 5-10 minutes till they soften. Then place in a bowl and let them cool while you continue preparing the bread.

Have a mixing bowl ready and start taking each slice of bread, one at a time and hold it under water to soak it, then squeeze out the water in one hand, forming the slice into a small ball and place in the bowl. Continue this process with the rest of the loaf.

Now add your eggs and saute mixture to the bowl and season with salt and pepper and sage to taste (if you don’t enjoy the taste of sage you can omit, but it adds a nice kick).
Hand squash and mix to blend all ingredients. Voila! You have your stuffing mixture. Now you can stuff your turkey with it and add the excess stuffing to a lightly buttered baking dish. To cook the separate dish of stuffing, cover it with tinfoil and bake with the turkey for approximately 45 minutes to an hour, removing the foil for the last 10 minutes.

If you’d like to make the stuffing only in the baking dish, preheat the oven to 350 degrees and bake for 45 minutes to an hour, removing the tinfoil cover for the last 10 minutes.

Enjoy! And Happy Holidays!

©D.G. Kaye

P.S. I Forgive You by D.G. KayeAbout D.G. Kaye’s latest book P.S. I Forgive You.

“I hurt for her. She wasn’t much of a mother, but she was still my mother.”

Confronted with resurfacing feelings of guilt, D.G. Kaye is tormented by her decision to remain estranged from her dying emotionally abusive mother after resolving to banish her years ago, an event she has shared in her book Conflicted Hearts. In P.S. I Forgive You, Kaye takes us on a compelling heartfelt journey as she seeks to understand the roots of her mother’s narcissism, let go of past hurts, and find forgiveness for both her mother and herself.

After struggling for decades to break free, Kaye has severed the unhealthy ties that bound her to her dominating mother—but now Kaye battles new confliction, as the guilt she harbors over her decision only increases as the end of her mother’s life draws near. Kaye once again struggles with her conscience and her feelings of being obligated to return to a painful past she thought she left behind.

One of the recent reviews for the book.

A Courageous Revealing  on September 1, 2017

Parenthood does not come with a user manual. Children learn parenting skills from the adults in their lives. They generally emulate what they see and experience. If their lifelong experience is a negative one, they might be inclined to perpetuate it. But this does not have to be so.

In her compelling memoir, P.S. I Forgive You, D.G. Kaye reveals the habitual neglect and abuse she and her siblings suffered at the hands of an envious, threatening, narcissistic, and deceitful mother.

It takes courage, strength, and determination to prevail over hardship, especially when it is a constant in childhood; especially when a parent perpetrates neglect and abuse. But it is not impossible to overcome adversity when one focuses their intention.

Kaye shows us how to take the energy consumed by feeling mistreated, hurt, fearful, and guilty, and instead make it work for us by directing that energy toward building self-esteem, fortitude, and positive intention. She tells us how she reacted as a child, and then shows us how, as an adult, she turned a negative into a positive. Acceptance, compassion, and forgiveness are major players in this scenario, a dynamic that tested the author’s resilience, challenged her conscience, and ultimately allowed her to triumph over the all-consuming adverse conditioning perpetrated by her demanding narcissistic mother.

I highly recommend this book to anyone whose childhood was hijacked by a neglectful and abusive parent, and who would like to learn how to break free and live a happy healthy life.

Read all the reviews and download the book: P.S. I Forgive You

Read the reviews and buy all of D.G. Kaye’s Books:

and Amazon UK:

Read more reviews and follow D.G. Kaye on Goodreads:

Connect to D.G. Kaye through her website.

My thanks to Debby for this delicious stuffing recipe for not just the upcoming holidays in Canada, America and Christmas but to accompany any meat or poultry dish.

This entry was posted in It is a Wonderful Life. by Smorgasbord - Variety is the Spice of Life.. Bookmark the permalink.

About Smorgasbord - Variety is the Spice of Life.

My name is Sally Cronin and I am doing what I love.. Writing. Books, short stories, Haiku and blog posts. My previous jobs are only relevant in as much as they have gifted me with a wonderful filing cabinet of memories and experiences which are very useful when putting pen to paper. I move between non-fiction health books and posts and fairy stories, romance and humour. I love variety which is why I called my blog Smorgasbord Invitation and you will find a wide range of subjects. You can find the whole story here. Find out more at

63 thoughts on “Cook from Scratch 2017 – Holiday Stuffing (D.G. Kaye Style)

  1. Pingback: Cook from Scratch 2017: Holiday Stuffing (D.G. Kaye Style) – The Militant Negro™

  2. Sounds good and easy to make, too. That’s important in my kitchen because if there’s a way to mess up, I can find it! And I love stuffing – you can skip the rest of the meal, just give me the pot. Ha ha. Thanks, Debby. And thanks to Sally for the fun series.

    Liked by 3 people

  3. Pingback: Cook from Scratch 2017 – Holiday Stuffing (D.G. Kaye Style) | Smorgasbord – Variety is the spice of life

  4. Another great recipe, similar to the one handed down from my great-grandmother. Even though I no longer eat turkey, I make it for my hubby and guests. I do eat the stuffing though. Enjoy the upcoming Canadian Thanksgiving D. G.

    Liked by 2 people

  5. Delicious post, Sally. I love bread so, of course, Debby’s recipe sounds delicious. Here’s one that might tempt your pallet.
    Crushed hard bread,
    Cut up apples,
    Apple juice
    Butter (of course)
    Cooked white and wild rice
    A dash of poultry seasoning, salt, pepper, and parsley.

    Put the raisins into a pot with the apple juice and heat until hot and the raisins are plump..
    Cook the rice and put it aside to cool.
    Depending on how much stuffing you want to make, cut up an apple or two or three into bite-size pieces.
    When the raisins are plumped up add to the dry crushed bread and a stick of real butter, add the rice, apples, and seasonings.If it looks too dry add some more apple juice. Mix well and taste it. You will know if it needs more seasoning. You can bake it separately or stuff the turkey or both. I usually take some of the turkey drippings and add them as it bakes.
    I hope you give it a go and enjoy it. Happy Thanksgiving. Hugs.

    Liked by 3 people

  6. Thanks so much Sal for inviting us to share holiday recipes here. Nice of you to share mine in time for the early Canadian Thanksgiving this year, which coincidentally falls on my wedding anniversary this year. ❤ xxxx

    Liked by 2 people

      • I know Debby, I just always use sage we love sage in our stuffing but I put chestnuts in mine and sometimes mix just a little Pork …I also love apricots for a change 🙂 That’s the beauty of stuffing you can add what you like but I always revert to just the sage and onion which is everyones favourite…xx

        Liked by 2 people

  7. Pingback: Holiday cooking with D.G. Kaye with Sally Cronin

  8. What fun you gals are having with stuffing recipe! I don’t cook turkey but my daughters do and I would pass this on to them. Thanks for sharing Deb and Sally. And I am like Aunt Sherry, never have used measuring cups and spoons. 🙂

    Liked by 2 people

  9. Pingback: Smorgasbord Weekly Round Up – New Cafe Bookstore Feature, Guests and Tea Tree Icecream | Smorgasbord – Variety is the spice of life

  10. Oooooh two of my fave gals are teaming up here 🙂 Sounds like a wonderful recipe for our Thanksgiving Monday coming up, Debby. And there’s nothing like the aroma of freshly made stuffing! Sally, lovely to see you here hosting Debby in your kitchen. Did she clean up the dishes yet 😉 xx

    Liked by 2 people

  11. I remember my mom cooking at the stove and using the “taste as you go” method. Must have been what made her food so good. Loved your share on your Aunt and family recipe. The recipe is a simple one and promises lots of good flavor.

    Liked by 2 people

I would be delighted to receive your feedback (by commenting, you agree to Wordpress collecting your name, email address and URL) Thanks Sally

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.